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🍽️ Herb Potato Salad with Egg and Grana Padano Pesto

521 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-cooking potatoes
• salt
• 4 eggs
• 2 red onions
• 2 garlic cloves
• 3 tbsp pine nuts (45 g)
• 0.5 bunch dill (10 g)
• 0.5 bunch chives (10 g)
• 0.5 bunch parsley (10 g)
• 2 bunch basil (40 g)
• 8 tbsp olive oil
• 80 g Grana Padano (1 piece)
• pepper

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot and cover them with salted water.
3. 3. Bring the water to a boil.
4. 4. Reduce the heat, cover the pot, and cook the potatoes for about 20 minutes.
5. 5. Drain the cooking water.
6. 6. Let the potatoes steam in the pot until they have cooled down.
7. 7. Meanwhile, bring a new pot of water to a boil.
8. 8. Carefully place the eggs into the boiling water.
9. 9. Boil the eggs until hard-boiled, for about 8 minutes.
10. 10. Drain the water.
11. 11. Let the eggs cool down.
12. 12. Peel the onions.
13. 13. Halve the onions.
14. 14. Slice the onion halves into thin slices.
15. 15. Peel the garlic.
16. 16. Heat a frying pan over medium heat.
17. 17. Pour the pine nuts into the hot pan without adding any fat.
18. 18. Toast the pine nuts for about 3 minutes.
19. 19. Wash the herbs under running water.
20. 20. Shake the herbs dry.
21. 21. Pick the fine dill tips off the stems.
22. 22. Set aside half of the dill tips.
23. 23. Cut the chives into fine rings.
24. 24. Set the chives aside as well.
25. 25. Take the parsley leaves.
26. 26. Take the basil leaves.
27. 27. Place the parsley and basil leaves into a food processor.
28. 28. Add the reserved dill tips to the food processor.
29. 29. Add the peeled garlic to the food processor.
30. 30. Add the toasted pine nuts to the food processor.
31. 31. Add 4 tablespoons of olive oil to the food processor.
32. 32. Add a pinch of salt to the food processor.
33. 33. Process all ingredients in the food processor until a fine pesto forms.
34. 34. Grate the Grana Padano cheese finely.
35. 35. Take 50 grams of the grated Grana Padano.
36. 36. Fold the Grana Padano into the pesto.
37. 37. Mix the cheese well with the remaining olive oil in the pesto.
38. 38. Peel the cooled potatoes.
39. 39. Peel the cooled eggs.
40. 40. Slice the potatoes.
41. 41. Slice the eggs.
42. 42. Place the potato slices in a large bowl.
43. 43. Place the egg slices in the bowl.
44. 44. Add the onion slices to the bowl.
45. 45. Add the pesto to the bowl.
46. 46. Add the chives to the bowl.
47. 47. Gently mix all ingredients in the bowl.
48. 48. Season the salad with salt to taste.
49. 49. Season the salad with pepper to taste.
50. 50. Take the remaining Grana Padano.
51. 51. Take the remaining dill tips.
52. 52. Garnish the finished salad with the Grana Padano and the dill tips.
53. 53. Serve the salad warm or at room temperature.

Nutrition per serving

• kcal: 521
• Protein: 20 g · Fett/Fat: 36 g · Carbs: 28 g